Stonefruit Parfait


Hello friends! Long time no see. I'm sorry it's been a while since I've posted on here but I'm going to make more of an effort to bring you regular content over these next few months, starting with this deliciously creamy, juicy, summery Stonefruit Parfait. I already posted this recipe on my Instagram account but you guys seemed to love it so I thought I would post it here so you wouldn't need to scroll through a million posts to find it in the future.

Little tip: double the custard recipe and use the leftovers for Stonefruit Frozen Custard Ice-Blocks.

Let's get to it!




Serves 2




3 nectarines, sliced

3 plums, sliced

1 Tbsp coconut sugar



1/4 cup shredded coconut

1/4 cup almond meal (nut-free- replace with extra coconut and oats)

1/4 cup rolled oats (gf option- replace with extra coconut and almond meal)

1 tsp cinnamon

2 Tbsp coconut oil, melted

1 Tbsp maple syrup



1 cup soy milk

1 1/2 Tbsp cornflour

1/4 cup maple syrup

1 tsp vanilla extract

Pinch of tumeric




  1. Preheat oven to 160 degrees Celsius

  2. Evenly spread sliced fruit across a lined baking tray

  3. Sprinkle with coconut sugar

  4. Cook in oven for approx 15-20 minutes, tossing halfway through


  1. Once fruit is out of the oven, turn the oven up to 180 degrees Celsius

  2. Evenly spread granola onto a lined baking tray

  3. Cook in oven for approx 8 minutes, or until lightly golden, tossing halfway through (it will go crunchy once it cools)


  1. Add the milk and dry ingredients to a small saucepan

  2. Whisk until everything has dissolved

  3. Place over a medium heat and add remaining ingredients

  4. Continue stirring until mixture begins to thicken and remove from heat

  5. Build the parfait by layering the fruit, granola and custard until the glass is full and serve with some fresh nectarines and plums




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